Farmers Fare and Bay Chamber Concerts collaborate Thursday evenings this summer!
Farmers Fare has a great treat for Bay Chamber Thursday evening concert
goers!
If you attend the Thursday evening Bay Chamber Concerts at the Rockport
Opera House please consider going to Farmers Fare prior to the concert for
a light evening dinner in their airy Cafe or on the outside deck, weather
permitting. They will be serving up soups and salads, charcuterie and cheese
plates, wine, beer and soft beverages and also coffee and desserts made
in-house from delicious local and/organic ingredients where possible.
You may then leave your car at Farmers Fare and take advantage of the FREE
shuttle to the Opera House which leaves in time for the 7PM pre-concert
lecture and then the 8PM concert. After the concert you take the FREE
shuttle back to pick up your car at Farmers Fare. This collaboration runs
through the final Bay Chamber Thursday Concert on August 26th.
The Farmers Fare Cafe will remain open until 8PM each Thursday and of
course anyone is welcome whether they are attending the Bay Chamber Concert
or not.
No more worries about parking in downtown Rockport on Thursday evenings!!
Lynn Archer, chef and owner of the Brass Compass Café in Rockland, does it again! First she beat Food Network Chef Superstar Bobby Flay with her classic “King of Lobster Clubs” in last summer’s Throwdown. Then she made an amazing recipe for “Lobster Stew” on 207. She’s back again tonight, sharing an easy Maine summer meal called “Penobscot Pasta” with 207’s Rob Caldwell.
Rockland, Maine’s “Queen of Clubs” Lynn Archer, with her famous “King of Lobster Clubs.” (photo by Jim Bazin)
Lynn is all about letting the “Maine ingredients” speak for themselves in her dishes. Simplicity with just enough flavors added to enhance rather than mask favorite seafood like Maine lobster, shrimp, scallops, clams, and mussels is what Lynn Archer is all about.
The Brass Compass and Lynn Archer were featured in our 2009 #2 issue of Maine Food & Lifestyle Magazine. Don’t miss Lynn on tonight’s edition of 207!
Lauren Rubinstein, photographer of the beautiful images featured in the book The World in Your Teacup by Lisa Boalt Richardson, provided this delicious recipe. A great new 4th of July taste tradition!
Continue reading “Basil Burgers with Goat Cheese” »
Wow, warm sunny days…we are getting spoiled. I fear though, I should not get used to this. I know some people are rolling their eyes at the word warm. These days have been downright hot! Here’s where I have to make a tiny confession. I’m not a true Mainer. I know the state is full of transplants and I am happily here now as one of them. I was born in Texas and although you couldn’t pay me to suffer through one of those summers, I admit I love these sweltering days! So while I’m listening to everyone else complain, I’m smiling away as I nod sympathetically as if I agree.
Alright, some of you are probably wondering what my point is, am I right?
Well when you’re sweating away, what is one of the best refreshers? A cocktail.
Continue reading “White Port Refreshment” »
Before Gatorade, there was switchel. A simplified version of ginger beer, this was the drink of choice for field workers.
Continue reading “Switchel: Classic New England Haymaker’s Punch” »
Ready, set go! Memorial Day has come and gone and summer season has officially begun. Here come the no-seeums (swat them away) and the yes-seeums (un-swattable houseguests). I never have any trouble coming up with breakfast or dinner menus but the mid-day meal is often catch as catch can, especially when you never know how many places to set at the patio table. Entertaining by the seat of your pants can be a tad overwhelming but can be managed with a little planning.
image: thedailygreen.com
Continue reading “Stocking the Summer Pantry” »
Historic Inns of Rockland combine lobster hauling with lobster eating and lobster hats, all wrapped around a “lobsterishious” getaway to luxury Midcoast Maine inns.
image: While a chickadee may be the official bird of Maine, the lobster has to be the official mascot. Photo shows lobster caught on Captain Jack’s Lobster Adventure. Photo by PJ Walter.
Continue reading “Historic Inns of Rockland: Lobster 101″ »
A common intimidating factor among people I find is whole fish. What to do with whole fish, how to get over the fact that there’s a head and a tail and it looks like if you add water, it may actually swim away (it doesn’t). This time of year is perfect for conquering this fear. Warmer weather is here for at least (we hope) 12 weeks (I don’t want to depress anyone, so I’m aiming high!). Summer is upon us! And even though most adults don’t have summer vacation like we did when we were kids, we tend to relax a bit more during these coming months. We even, dare I say it, make plans on a school night! (Insert gasp here.)
The best part about this time of year is we fire up the grill a lot more. Whole fish is great on the grill. One of my absolute favorites is Arctic Char. This fish is farm-raised year round in Iceland. It is relatively affordable, and large enough to prepare when company is around. One whole fish serves comfortably 4-6 people.
Continue reading “Grilled Whole Arctic Char” »
What is better than healthy, delicious comfort foods? We can’t think of anything.
Local celebrity chef Lani Temple divulges her favorite recipes in this comfort food category…lobster enchiladas and turkey roulade. Complete with her recipes for accompanying bechamel sauce and pico de gallo, this is easy and elegant entertaining!
Read the new issue of Maine Food & Lifestyle magazine for Lani’s mouth watering recipes. (And photographer Jim Bazin’s accompanying images look good enough to eat right off the pages!)
Order your fill of comfort food and more today!
“By the cup, by the teapot or by the pitcher, specialty teas are more than just an occasional splash of flavor in our culture. They are a sign of our culture,” Lisa Boalt Richardson says, “and I’ve built my career on sharing my knowledge and enthusiasm about specialty teas to the tea industry professionals and the buying public.” Below is one of Lisa’s great tea time cookie recipes.
Continue reading “Ghoriba (Semolina Cookies)” »
“Tea time is anytime,” states Lisa Boalt Richardson of Lisa Knows Tea. Ms. Richardson is the author of the award-winning book Tea with a Twist; Entertaining and Cooking with Tea. She travels the country speaking at conferences and special events focusing on her culinary arts and specialty tea expertise. She has spoken for the World Tea Expo, Metropolitan Cooking and Entertaining Show, Kashi, Emory University, and many other national venues. Here she shares her recipe for Savoury Honey Scones.
Continue reading “Savoury Honey Scones” »
These party favorites are from my friend Patience Sampson of Friendship, who deserves full credit for thinking of adding the Italian sausage to a cheese filling very much like my recipe that uses Parmesan and ricotta cheeses. Serve these at your next party and be prepared to share the recipe!
image: foodnetwork.com
Continue reading “Stuffed Colossal Olives” »
Either wait for your garden peas, or push the season by using frozen. It tastes just as good and is a gorgeous shade of green!
image: mygardenplate.com
Pea Pesto Crostini
Laura Cabot, Laura Cabot Catering, Waldoboro
10 ounces (1 package) thawed frozen peas or a comparable amount of your fresh garden English peas
1 clove garlic
½ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon fresh pepper
2/3 cup Extra Virgin Olive Oil
Pulse all ingredients together in a food processor. Place in bowl and cover. Refrigerate until you’re ready to use. This will keep a couple of days in the fridge.
Toast or grill “one bite” sized bits of bread/baguette to make toasts or crostini.
Moments before serving, top each toast with the pea pesto and serve on a tray garnished with pea tendrils. Watch your friends’ faces light up!
It’s spring in one bite! This recipe serves a party as one of several appetizer choices.
CALLING ALL “LOCAVORES!”
Chef Laura Cabot will begin teaching cooking classes in Waldoboro.
above photo: A cooking student enjoys a summer lunch at Laura’s.
Continue reading “Laura Cabot Launches Summer Cooking Classes” »
Remember those big ‘ol cheese balls from your mom’s cocktail party? Well, these are different, more contemporary, and one hundred percent delicious.
Here is a basic recipe, which you can mix and match with different cheeses and coatings to provide endless variety. At Laura Cabot Catering, we like to add a tray or two of these to our stationary display of local cheeses, crackers, and seasonal fruit. They are easy to pop in one bite and are delightfully different.
image: recipegirl.com
Continue reading “Cheese Truffles” »
Vegetable Spring Rolls are a treat. Try making them yourself at home and serve with this tasty Garlic Wasabi Dipping Sauce.
image: chefscornerfoods.com
Continue reading “Fresh Vegetable Spring Rolls” »
If you’re looking for a delicious main course for Easter Dinner, look no further than this amazing roast leg of lamb recipe from celebrity chef, Emeril Lagasse.
image: donaldrussell.com
Continue reading “Rosemary and Garlic Roast Leg of Lamb” »
What to drink for Easter? I know, it’s the looming question on everyone’s mind right now…ok, maybe not everyone’s, but I’m a Sommelier, so I just figure we’re all on the same page. Easter Dinner; some have ham, some roast lamb (wow, I’m starting to sound like a Dr Seuss book!) and some have a purely vegetarian meal. Fish is poached often, salmon mostly, which is great because we have started to see the Wild Kings coming in.
So it’s difficult to fit in wines that will go with the meal. My suggestion is pair course to course. Gone are the days (hopefully) of just bringing a bottle that will go with the entire spread! Let’s be adventurous. You know me; I like to start every celebration with bubbles! Rose would work. (Hey, we’re coloring eggs and pretty baskets, the wine may as well have a pretty color!) Try a Spanish Cava, or Prosecco from Italy. There are some beautiful Roses from Champagne if it fits in the budget.
image: ustopwines.com
Continue reading “Easter Wine Pairings” »
With its toothy grin, lovely golden crust, and tummy that’s perfect for serving dip, this charming rabbit is sure to bring a smile to Easter guests young and old.
Continue reading “Easter Bunny Bread Recipe” »
